For the meatballs:
1 lb ground veal
1 egg
3 tbsp grated parmesan cheese
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
Zest of 1 lemon
For the soup:
6 cups beef broth
1/2 cup orzo
2 cups coarsely chopped spinach
Grated Parmesan cheese (for garnish)
Salt and pepper
Instructions:
In a large bowl, mix all the ingredients for the meatballs until reaching a homogeneous texture, form meatballs the size of golf balls.
In a large pot, heat 2 tablespoons of olive oil, brown the meatballs on each side for about 2 to 3 minutes, set aside.
In the same pot, bring the beef broth to a boil, add the orzo, meatballs and spinach and simmer for 15 minutes.
Enjoy your meal.
